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Heathcliff Brownie Cheesecake Recipe

Try our recipe for this gorgeous gluten free pud - it’s perfect for feeding a crowd and would be a tasty way to round off a summer picnic or barbeque. Just make sure to keep it chilled before serving!

The combination of rich, chocolatey brownie and creamy vanilla cheesecake is an absolute match made in heaven.

Gluten free chocolate brownie topped with vanilla cheesecake, on red tray

Suitable for gluten free 

Makes 12 large puddings or 24 smaller ones

Ingredients

Gluten free chocolate brownie cheesecakes on red tray

1 x gluten free Heathcliff brownie traybake (buy in our online shop or use our recipe from Honeybuns Gluten free Baking book)

500 g / 1 lb 2 oz full-fat cream cheese

300 ml double cream

100 g / 3 ½ oz icing sugar

2 tsps vanilla powder

Grated zest of one orange

30 g / 1 ¼ oz chocolate chips or buttons

 

Method

If making the brownie, follow our recipe as per the instructions and then leave to cool completely.

For the cheesecake topping, add the cream cheese, icing sugar and vanilla powder to a large mixing bowl and use a wooden spoon to very lightly beat together.

In a separate bowl, use a handheld whisk to whip the double cream until thick. Fold the whipped cream into the cream cheese and mix well.

Spread the cheesecake mixture over the brownie traybake and use a spatula or palette knife to smooth. Scatter over the orange zest and chocolate buttons.

Pop the traybake into the fridge to chill and firm up - it will need a couple of hours minimum but will keep well overnight. Keep chilled until serving, then cut into slices and share. Enjoy!

Our first book, Honeybuns Gluten-Free Baking by Emma Goss-Custard, published by Pavilion, has over 80 recipes. For further information about this and other recipes from our book, do take a look at our Book FAQ's.  

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